Heat the milk in a small saucepan until just simmering. Remove from heat, split open the rooibos teabags and stir in the tea leaves. Let steep for 10–15 minutes, or for the deepest flavour, refrigerate overnight. Strain well, pressing to extract all the liquid. Set aside.

Preheat your oven to 180°C (160°C fan). Grease and line the base of a 20cm springform tin.

Using electric beaters, cream the butter, sugar and lemon zest until light and fluffy – about 3–4 minutes. Beat in the ricotta until just combined.

Add the eggs, one at a time, beating well between each. Pour in the rooibos milk and vanilla extract, and mix gently to combine.

In a separate bowl, sift together the flour, baking powder and bicarbonate of soda. In three parts, fold the flour mixture into the wet ingredients. Finally, stir in the fresh lemon juice.

Pour into the prepared tin and smooth the top. Bake for 45 minutes or until the top is golden and the cake springs back when touched gently in the center.

Let the cake cool in the tin for 15 minutes before carefully removing the sides. Transfer to a wire rack to cool completely.

Dust with icing sugar before serving. A dollop of greek yoghurt and a little extra lemon zest make this cake feel even more special.